Try this Clear Soup with Spinach and Rice recipe, or contribute your own.
Suggest a better descriptionPalak Chaval Shorba To make the spinach chiffonade, stack several spinach leaves and roll them up lengthwise. Slice across the roll at 1/4 in intervals to make thin ribbons. You can also use a chiffonade of red or green swiss chard or 2/3 cup frozen baby peas, defrosted, instead of spinach. (Main tastes should be jalapeno flavor and lemon) 1. Place the ghee or olive oil in a 3 quart/liter saucepan over mod. heat. When it is hot, drop in the black mustard seeds and fry until they turn gray, sputter and pop. Stir in the green chili, rice, stock, turmeric and coriander and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes. 2. Add the spinach and salt and simmer for 4-6 minutes or until dark green. Stir in the pepper and lemon juice and serve at once in warmed (or not) bowls. Garnish with lemon slices. Posted to Recipe Archive - 10 November 96 Date: Sun, 10 Nov 96 12:23:20 EST submitted by: eep@tampa.mindspring.com
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 51.9mg | 1 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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